Dinner Tonight: Overnight Chicken Casserole

12/23/2013

With patience comes great reward. Barbara A Bacher submitted this recipe for a chicken casserole that benefits from a night’s soak in the fridge. Ms. Bacher believes the recipe may have originated from an article published in The Blade in the 1970s.

Overnight Chicken Casserole

2 cups cooked chicken, chopped fine

2 cans cream of mushroom soup

2 cups uncooked small elbow macaroni

1 cup milk

1 cup chicken stock

1 small onion, finely chopped

½ pound cheddar cheese, in small cubes

Combine all ingredients, and mix well. Place in a buttered casserole and refrigerate overnight. Bake at 350° for 1-1½ hours.

— Barbara A. Bacher

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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